If you thought your family was big, think again. Ajwain (also known as bishop’s weed and carom seed) is a member of the Umbelliferae family, which has some 2,700 members including dill, caraway and cumin. Mostly found in Indian and Middle Eastern cuisine – particularly starchy vegetarian fare – ajwain seeds are characterised by their stripy, greyish-green exterior, with a fine silk stalk attached.

After being ground, the seeds have a strong and distinctive thyme-like taste, with a slightly astringent edge. They contain a hefty dose of thymol, which has been linked to aiding against a raft of health issues from indigestion and flatulence, to the common cold and asthma. It is also known as a natural aphrodisiac, so next time you’re on dinner duty for your sweetheart, consider trying your hand at quick and easy fried rice, red lentils with paprika, deliciously moreish ajwain parathas, or sweet and salted ajwain cookies.